Rarely do I post a recipe on the same day that I bake.
I like to give my bread or my cookies a little "alone time" before introducing them to the world.
By the time I blog, the baked good is usually gone.
The pie pan is clean.
The last brownie has been devoured with a cup of milk.
The cookies are either in our stomachs or in our freezer (we like to be prepared for those random midnight chocolate chip cookie cravings).
But today, I am typing while staring at a freshly baked tray of rosemary and cheddar biscuits. Each round stands high and proud,bursting with the hearty scent of fresh rosemary. Shreds of cheddar cheese add color to the golden brown biscuits. I'm happy that one of the batch isn't pretty enough to serve. He and I will be having an afternoon rendezvous shortly.
The reason that I was so eager to post these biscuits is that Thanksgiving is fast approaching. For those of you who might be intimidated by yeast, this is a SIMPLE and DELICIOUS alternative to rolls. In fact, I'm tempted to make these again on Thursday (as well as my other favorite Thanksgiving breads).
I like to give my bread or my cookies a little "alone time" before introducing them to the world.
By the time I blog, the baked good is usually gone.
The pie pan is clean.
The last brownie has been devoured with a cup of milk.
The cookies are either in our stomachs or in our freezer (we like to be prepared for those random midnight chocolate chip cookie cravings).
But today, I am typing while staring at a freshly baked tray of rosemary and cheddar biscuits. Each round stands high and proud,bursting with the hearty scent of fresh rosemary. Shreds of cheddar cheese add color to the golden brown biscuits. I'm happy that one of the batch isn't pretty enough to serve. He and I will be having an afternoon rendezvous shortly.
The reason that I was so eager to post these biscuits is that Thanksgiving is fast approaching. For those of you who might be intimidated by yeast, this is a SIMPLE and DELICIOUS alternative to rolls. In fact, I'm tempted to make these again on Thursday (as well as my other favorite Thanksgiving breads).
What I love about this biscuit recipe is its simplicity. Flour, baking powder, salt and sugar...and then a heavy helping of cream. You mix these biscuits together in one bowl, cut them out on a floured surface, and bake them for around 10-15 minutes.
So little work for such marvelous results.
I added fresh rosemary and cheddar cheese in this batch, but there are endless varieties. Please experiment with different herbs and cheeses...I would love to hear your results!
Two useful tips for biscuit making:
1. Use a sharp biscuit cutter and flour it well. If the biscuit dough sticks to your cutter, it will rise unevenly in the oven (resulting in an ugly, but still delicious, biscuit). See picture below.
2. After adding the cream, knead your biscuit dough on a floured surface for 30 seconds. This allows the gluten in the flour to develop a bit more, resulting in a higher rise.
And so my friends, I hope that you have chance to make these in the near future. Breakfast or dinner, these biscuits will be enjoyed by all.
So little work for such marvelous results.
I added fresh rosemary and cheddar cheese in this batch, but there are endless varieties. Please experiment with different herbs and cheeses...I would love to hear your results!
Two useful tips for biscuit making:
1. Use a sharp biscuit cutter and flour it well. If the biscuit dough sticks to your cutter, it will rise unevenly in the oven (resulting in an ugly, but still delicious, biscuit). See picture below.
2. After adding the cream, knead your biscuit dough on a floured surface for 30 seconds. This allows the gluten in the flour to develop a bit more, resulting in a higher rise.
And so my friends, I hope that you have chance to make these in the near future. Breakfast or dinner, these biscuits will be enjoyed by all.
Bad biscuit, good biscuit
Rosemary and Cheddar Biscuits
2 cups all-purpose flour (10 ounces)
2 tsp baking powder
2 tsp granulated sugar
1/2 tsp salt
1 TBSP freshly chopped rosemary
1/2 cup shredded sharp cheddar cheese
1 1/2 cups heavy cream
1. Preheat your oven to 450 degrees Farenheit. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, salt and rosemary. Stir in shredded cheese. Pour cream over flour mixture and stir until combined.Turn out into a floured surface and knead for 30 seconds or until smooth.
3. Pat dough out into an 8 inch round (about 3/4 inch thick). Using a biscuit cutter (mine was quite small) cut out biscuits, being sure that your cutter is well-floured. Place biscuits on baking sheet and bake in a preheated oven until lightly golden (about 12-15 minutes) rotating the tray once.
4. Remove biscuits to a wire rack and serve while still warm.
Always,
Monet
Anecdotes and Apple Cores
2 cups all-purpose flour (10 ounces)
2 tsp baking powder
2 tsp granulated sugar
1/2 tsp salt
1 TBSP freshly chopped rosemary
1/2 cup shredded sharp cheddar cheese
1 1/2 cups heavy cream
1. Preheat your oven to 450 degrees Farenheit. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, salt and rosemary. Stir in shredded cheese. Pour cream over flour mixture and stir until combined.Turn out into a floured surface and knead for 30 seconds or until smooth.
3. Pat dough out into an 8 inch round (about 3/4 inch thick). Using a biscuit cutter (mine was quite small) cut out biscuits, being sure that your cutter is well-floured. Place biscuits on baking sheet and bake in a preheated oven until lightly golden (about 12-15 minutes) rotating the tray once.
4. Remove biscuits to a wire rack and serve while still warm.
Always,
Monet
Anecdotes and Apple Cores
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